This luxurious double chocolate pudding is silky, rich and creamy with the most incredible dark chocolate flavor. Both Dutch-processed cocoa powder and dark chocolate gives this homemade chocolate custard or pudding its deep color and rich, decadent flavor. You can serve this pudding warm or chilled, plain or with fresh berries and whipped cream.
You might also love these recipes for vanilla bean custard, lemon posset, and layered strawberry pudding.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Nostalgic. Chocolate pudding is one of those retro desserts that most people grew up eating. Sweet, milky and mildly chocolatey, our moms spooned it into bowls for dessert, dolloped with whipped cream and sprinkled with crumbled cookies or graham crackers. And if things got extra fancy, we maybe even had it served in pretty trifle dishes or milkshake glasses, so we could admire all the lovely layers of chocolate and cream.
Rich, Creamy, Not Too Sweet. This pudding, though, isn’t your mom’s chocolate pudding. Made with dark chocolate and Dutch-processed cocoa powder, it only has enough sugar to balance the bitterness of the chocolate. Egg yolks add richness and transform this pudding into a more sophisticated chocolate custard. Finished with vanilla and a little butter, it’s rich, creamy, dark and so decadent. Before it cools, it slips off your spoon like warm, silky ganache.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Dutch-Processed Cocoa Powder. A few tablespoons of cocoa powder adds more depth to the chocolate flavor, and gives the chocolate pudding a rich, dark color.
- Dark Chocolate. The majority of the chocolate flavor in this pudding comes from dark chocolate. I love dark chocolate, so I used a bar of Lindt 78% chocolate. I wouldn’t recommend using chocolate chips, which don’t melt smoothly.
- Granulated Sugar. Adds sweetness to balance the bitterness of the cocoa powder and dark chocolate.
- Corn Starch. Thickens the pudding.
- Salt. Enhances the flavor of the chocolate.
- Egg Yolks. Adds richness and thickens the pudding.
- Whole Milk. For the best flavor and texture in your pudding, don’t use skim or low fat milk. Whole milk will give your pudding the richest flavor and creamiest texture.
- Vanilla Extract. Flavor.
- Unsalted Butter. A little butter added at the end makes the pudding silky, smooth and shiny.
Instructions
- In a large saucepan, whisk together the cocoa powder, corn starch, sugar, and salt.
- Add the egg yolks, and about 1/2 cup of the milk, whisking until smooth. Whisk in the rest of the milk.
- Over medium heat, cook the custard while whisking constantly, until it thickens and begins to boil, then continue cooking for one more minute. Depending on the heat, it might take 8-10 minutes to thicken.
- Remove the custard from the heat and whisk in the butter, vanilla, and chopped chocolate until smooth.
- Pour the custard through a fine mesh strainer (to remove any bits of cooked egg) into a bowl. Cover the bowl with plastic wrap, resting right against the surface of the custard (this prevents a skin from forming on top), and let it cool in the refrigerator for 1 hour; it will still be warm, but no longer steaming hot.
- Spoon the warm pudding into individual serving dishes. Serve warm, or refrigerate for several hours and serve chilled.
Serving Suggestions
- This pudding is fantastic served on its own, just with a sprinkling of chopped chocolate for texture. I love it both warm and chilled.
- If you like fruit with chocolate, serve it with fresh berries and whipped cream.
- Layer it into a trifle with chocolate cake, whipped cream, chopped chocolate and toffee bits for a decadent dessert.
- Make mini desserts in glass jars or individual trifle dishes by layering the chocolate pudding with whipped cream and cake crumbs or crushed graham crackers.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
For the best flavor and the richest color, use a good quality, Dutch processed cocoa powder (not a “natural” cocoa powder). I love Drost, Cacao Barry Extra Brute, and Ghirardelli.
The amount of sugar needed depends on how sweet or bitter the chocolate is. When I make this pudding with 55% chocolate, I use 1/3 cup sugar. When I make it with 78% dark chocolate, I use 1/2 cup sugar. I love very dark, not too sweet, chocolate, though, so you may want to use more sugar if you prefer the flavor of milk/sweet chocolate. I don’t recommend chocolate chips, which won’t melt as smoothly.
Yes, you can find my chocolate cream pie recipe here.
You don’t “have to” strain the pudding, but I encourage it. This will remove the chalazae, the spiral bands of tissue that suspend the egg yolks in the center of the whites.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Dark Chocolate Pudding (GF)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¼ cup unsweetened Dutch-processed cocoa powder
- ¼ cup corn starch
- ⅓ cup granulated sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large egg yolks
- 3 cups whole milk
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 4 oz good-quality dark chocolate (55% cacao), roughly chopped
Instructions
- In a large saucepan, whisk together the cocoa powder, corn starch, sugar, and salt.
- Add the egg yolks, and about 1/2 cup of the milk, whisking until smooth. Whisk in the rest of the milk.
- Over medium heat, cook the custard while whisking constantly, until it thickens and begins to boil, then continue cooking for one more minute. Depending on the heat, it might take 8-10 minutes to thicken.
- Remove the custard from the heat and whisk in the butter, vanilla, and chopped chocolate until smooth.
- Pour the custard through a fine mesh strainer (to remove any bits of cooked egg) into a bowl. Cover the bowl with plastic wrap, resting right against the surface of the custard (this prevents a skin from forming on top), and let it cool in the refrigerator for 1 hour; it will still be warm, but no longer steaming hot.
- Spoon the warm pudding into individual serving dishes. Serve warm, or refrigerate for several hours and serve chilled. Serve the pudding topped with more chopped chocolate, whipped cream, or berries.
Notes
https://curlygirlkitchen.com/
This was THE BEST chocolate pudding I have ever made or devoured. I made it for my boyfriend’s birthday and he could not stop raving about it. Thanks for making me a heroine! This will be a dessert we will enjoy often. Thanks for a great recipe Heather!!!
I’m so glad you both loved it!
Very good recipe! I’ve never made pudding before and it was so good. I put dark chocolate so used a bit less so it wouldn’t be too intense.